Baking Great Bread at Home
Perfection is not required
"The sourdough tang plays beautifully against the sharp cheddar and spicy jalapeños—this is flavor country."— Henry Hunter Jr.
Authentic Bread Flavor
This sourdough version takes the jalapeño cheddar concept to the next level with complex fermentation flavors and that signature crispy crust.
Equipment Needed
Ingredients
Levain (build night before)
Dough
Inclusions
Pro Tip
Shred your own cheese! Pre-shredded cheese has anti-caking agents that prevent proper melting. Sharp yellow cheddar gives the best flavor and that beautiful golden color.
Night Before
Build Your Levain
8-10 hours fermentation
The is a small batch of active starter that will leaven your entire loaf. Build it the night before so it's ready in the morning.
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Combine starter and water
Mix 50g active with 100g water (80-85°F) in a clean jar.
Add flour
Add 100g bread flour and stir until combined. The mixture will be thick and paste-like.
Rest overnight
Cover loosely and let sit at room temperature overnight (8-10 hours). It should be bubbly, domed, and doubled by morning.
8-10 hours
Let the levain ferment overnight
Pro Tip
Your is ready when it's doubled, domed on top, and full of bubbles. Try the : a spoonful should float in water.
Precise Timers
Use these interactive timers to track your stages.
Levain Ferment (8 hrs)
Morning
Mix & Autolyse
45 minutes rest
Combine your with water and flour for the . This rest period hydrates the flour and begins development.
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Dissolve levain
In a large bowl, add 350g water (80-85°F) and dissolve all of your into it. It should break apart easily.
Add flour
Add 500g bread flour and mix with your hands until no dry flour remains. The dough will look shaggy and rough.
Autolyse rest
Cover and let rest for 45 minutes. This develops without effort.
45 minutes
: developing gluten while you wait
Pro Tip
The makes the dough much easier to work with. After the rest, it should feel smoother and more extensible.
Precise Timers
Use these interactive timers to track your stages.
Autolyse
After Autolyse
Add Salt & Develop Strength
5 minutes mixing, 30 minutes rest
Incorporate salt and begin building structure through mixing.
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Add salt
Sprinkle 10g salt over the dough.
Incorporate salt
Pinch and fold the dough repeatedly for about 5 minutes until the salt is fully incorporated and the dough starts to tighten up.
Rest
Cover and rest for 30 minutes before starting folds.
30 minutes
Let the dough rest before stretch and folds
Pro Tip
The dough will feel tighter after incorporating salt. This is normal—salt strengthens the network.
Precise Timers
Use these interactive timers to track your stages.
Salt Incorporation
Rest
Build Strength
Stretch & Folds with Inclusions
3 sets, 30 minutes apart
Build strength through s and incorporate the cheese and jalapeños.
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First fold
Wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4 times total.
Test dough strength
Before adding inclusions, make sure the dough is strong enough. It should stretch without tearing. If it tears, do another set of folds and wait 30 minutes.
Add half inclusions (second fold)
Add half the shredded cheese, cubed cheese, and jalapeños. Fold them in gently with another round of s. Rest 30 minutes.
Add remaining inclusions (third fold)
Add the remaining cheese and jalapeños. Fold in with final s. The dough should feel smooth, strong, and slightly puffy.
1.5 hours
3 sets of folds with 30 minutes rest between each
Pro Tip
Add inclusions gradually after the dough has developed enough strength. If you add them too early, the dough will tear.
Precise Timers
Use these interactive timers to track your stages.
Fold Set 1
Fold Set 2
Fold Set 3
Bulk Fermentation
Bulk Fermentation
3-4 hours at room temperature
Let the dough at room temperature. This is where flavor develops and the dough gains strength.
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Monitor fermentation
Cover and let at room temperature (75-78°F). Watch for 50-75% volume increase, visible bubbles, and dome formation.
Check readiness
The dough is ready when it's grown 50-75%, looks puffy with bubbles on the surface, and springs back slowly when poked.
3-4 hours
: developing flavor and strength
Pro Tip
Trust what you see over the clock. In a warm kitchen, bulk may finish in 3 hours. In a cold kitchen, it may take 5+ hours.
Precise Timers
Use these interactive timers to track your stages.
Bulk Fermentation
Shape
Shape the Dough
Create tension for oven spring
Good creates the surface tension that gives you beautiful and that signature ear.
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Pre-shape
Turn dough out onto a lightly floured surface. into a round by pulling edges toward the center, creating tension on the surface.
Bench rest
Let rest 20 minutes uncovered (). This relaxes the for final shaping.
Final shape
Flip the dough so smooth side is down. Fold edges to center again, creating a tight ball. Flip over and drag across the counter using a to build .
Into banneton
Place seam-side up in a well-floured . Some cheese may poke out—that's perfectly fine.
Pro Tip
Don't worry about cheese poking through the surface. It will caramelize beautifully during baking.
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Cold Proof
Cold Proof (Retard)
8-24 hours in refrigerator
The develops flavor and firms up the dough for easier . Bake straight from the fridge.
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Initial room temp proof
Cover the with plastic wrap or a shower cap. Let rest at room temperature for 1 hour.
Refrigerate overnight
Transfer to refrigerator for 8-24 hours. The longer the , the more complex the flavor.
Preheat before baking
When ready to bake, preheat your oven to 475°F (245°C) with your inside for at least 45 minutes.
8-24 hours
develops flavor and firms dough for scoring
Pro Tip
The is where the magic happens. Longer proofs (up to 24 hours) develop more complex, tangy flavor.
Precise Timers
Use these interactive timers to track your stages.
Room Temp Proof
Preheat Oven
Bake
Score & Bake
35-40 minutes at 475°F
Score decisively and bake in a preheated for the best and .
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Prepare loaf
Turn loaf out onto parchment paper. the top with a or sharp knife—one deep slash works great. The cheese may fight your blade.
Load Dutch oven
Carefully remove hot , lower in the loaf (parchment and all), and cover with lid.
Steam bake
Bake covered for 20 minutes. The trapped steam allows maximum .
Finish bake
Remove lid and continue baking 15-20 minutes until deep golden brown with caramelized cheese on the crust. Internal temp should reach 200-205°F.
Cool completely
Transfer to wire rack and cool for at least 1 hour before slicing. The is still setting inside.
Pro Tip
Score decisively—the cheese and jalapeños will resist your blade. Don't hesitate, just commit to the cut.
Precise Timers
Use these interactive timers to track your stages.
Steam Bake
Finish Bake
Cool
Shaping
Shaping
This recipe produces a classic round . The cheese may poke through—that's a feature, not a bug.
Boule (Round Loaf)
The classic shape for this recipe. Works perfectly with s and baking shells.
RecommendedClick each step to mark complete
Pre-shape
After , gently turn the dough onto a lightly floured surface.
Build tension
Pull edges toward the center, creating tension on the surface. Let rest 20 minutes.
Final shape
Flip smooth-side down, fold edges to center, flip over, and drag across counter with to build .
Into the basket
Place seam-side up in a well-floured . The seam becomes the bottom after flipping.
Proof Test: The : Gently poke the dough with a floured finger. If it springs back slowly and leaves a slight indent, it's ready. If it springs back fast, give it more time.
The Final Step
Baking
The covered phase traps steam for . The uncovered phase develops color and caramelizes the cheese.
The trapped steam creates incredible and that signature crackly . No additional steam needed.
Equipment: Dutch oven, combo cooker, or Brød & Taylor Baking Shell
Transfer the dough
Remove the dough from the fridge, transfer it to parchment paper, and the top using a or sharp knife.
Load the dough
Using the parchment, carefully lower the dough into the preheated baking vessel.
Bake covered
Cover and bake for 20 minutes. The lid traps steam from the dough itself—no additional water needed.
Bake uncovered
Remove the lid and bake for 15-20 minutes more until the cheese is caramelized and the is deep golden brown.
Cool completely
Let the loaf cool for at least 1 hour before slicing. The is still setting inside.
"The cheese on the surface will caramelize and create crispy, golden spots—this is the best part!"
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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